We had to go to the vault for these less-than-golden coins. These are homemade chocolate coins that will bring back lots of growing-up memories. As a kid I remember getting gold foil-wrapped chocolate coins in a little mesh bag. The only little piggy bank these went into was me. I remember the excitement of peeling off the shiny foil and stacking them up like poker chips on the kitchen table. The foil-wrapped chocolate coins may be for kids, but the flavor combination of dark chocolate, caramel and sea salt is all grown up.

Pour about 1 inch of water into the bottom of a saucepan and place over medium-low heat; bring the water to a simmer and turn off the heat.

Place a stainless steel bowl over the saucepan. Put the chocolate and the butter in the bowl and soften over the hot water.

Place the sugar in a small skillet over medium-low heat and cook until it forms a dark liquid and begins to bubble, 7 to 9 minutes. Carefully pour the cream over the caramelized sugar. Cook and stir the mixture until the caramelized sugar is dissolved into the cream; immediately remove from heat.

Quickly pour the hot cream mixture over the warmed chocolate; stir quickly with a spatula until completely incorporated.

Drop the mixture by the teaspoon onto the prepared baking sheet. Top each with a sprinkle of sea salt. Cover with plastic wrap. Gently press a second baking sheet onto the chocolate coins to flatten. Chill in refrigerator until firm.

Dust with the cocoa before serving.

Store in a cool spot. You can always wrap the chocolate coins in gold foil if desired.

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on Friday, March 15th, 2013 at 9:52 am and is filed under Chocolate, Confections, Desserts, Food.
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